Name: Ina Garten Make-Ahead Mini Frittata Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: Large eggs (10); Whole milk or cream (⅓ cup); Olive oil or butter, for greasing; Grated cheese such as Gruyère, Cheddar, or Parmesan (1 cup); Cooked vegetables like spinach, peppers, or onions (1½ cups total); Kosher salt (¾ teaspoon, or to taste); Black pepper (½ teaspoon); Fresh herbs such as chives or parsley (optional)

Ina Garten Make-Ahead Mini Frittata Recipe

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These mini frittatas are baked in a muffin tin, which gives them neat portions and even cooking. The egg mixture is combined with vegetables, cheese, and seasoning, then baked until just set. Once cooled, they hold their shape well and can be stored for quick meals throughout the week.

Author: Garin Elwood
Prep Time: 15
Cook Time: 25
Total Time: 40 minutes
Yield: 12
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Large eggs (10)
Whole milk or cream (⅓ cup)
Olive oil or butter, for greasing
Grated cheese such as Gruyère, Cheddar, or Parmesan (1 cup)
Cooked vegetables like spinach, peppers, or onions (1½ cups total)
Kosher salt (¾ teaspoon, or to taste)
Black pepper (½ teaspoon)
Fresh herbs such as chives or parsley (optional)

Instructions

Prepare the tin – Generously grease the muffin tin to prevent sticking.
Whisk the eggs – In a large bowl, whisk eggs, milk or cream, salt, and pepper until smooth.
Add fillings – Stir in cheese and cooked vegetables evenly.
Fill the cups – Spoon the mixture into each muffin cup, filling about three-quarters full.
Bake until set – Bake at 180°C (350°F) for 20–25 minutes until just firm in the centre.
Cool completely – Let them cool in the tin for a few minutes before removing.

Find it online: https://inagartendishes.com/ina-garten-make-ahead-mini-frittata/